• Journal of the Korean Society of Food Culture
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• v.37 no.5
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• pp.446-453
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• 2022

In this study, we analyzed the antifungal activities of five essential oils (clove, rosemary, thyme, basil, and oregano) against three fungi (Penicillium oxalicum, Penicillium commune, and Cladosporium cladosporioides) isolated from farm-type fermented meat products Though their antifungal activities differed for each fungus, thyme had the greatest effect. Notably, C. cladosporioides showed the highest sensitivity to essential oils, and growth inhibitory effects were greater than for the other two strains. Additionally, ABTS, DPPH, and FRAP analysis confirmed that the five essential oils studied had antioxidant activity. ABTS analysis showed that clove (75%) and oregano (75%) oils had the highest antioxidant activities (both 93.7%). DPPH analysis showed that clove (75%) and rosemary (75%) oils had significantly greater antioxidant activities (both 93.8%) than thyme, basil, or oregano oils. FRAP results indicated that clove and basil oils were the strongest reductants. Comprehensive comparative analysis indicated that clove oil had more antioxidant activity than the other four essential oils. Overall, the study shows that the excellent antifungal properties of clove oil could be harnessed to produce safe fermented meat products by preventing rancidity and mold contamination.

• Korean Journal of Weed Science
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• v.30 no.3
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• pp.199-205
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• 2010

This study was conducted to investigate the phytotoxic effects of 19 essential oils on seed germination and initial growth of rapeseed (Brassica napus L.). We found that anise, cinnamon, citronella, clove, geranium, lemongrass, mustard and pine oils completely inhibited germination of rapeseed at $100{\times}$ dilute solution. Based on the inhibition rates of rapeseed emergence and initial growth, three essential oils (cinnamon, clove, and geranium) were selected as potential bio-herbicides. Under pre-emergence applications of cinnamon, clove, and geranium oils at 90 kg ai $ha^{-1}$, rates of rapeseed emergence were 7.1, 25.0, and 3.6% and its initial growth were 22.0, 9.9 and 11.0%, respectively.

• The Korean Journal of Pesticide Science
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• v.15 no.3
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• pp.231-237
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• 2011

Highly bio-active plant essential extracts and oils from pepper, clove bud, rosemary and origanum which are selected to develop environment-friendly insecticides was studied for their acute toxicity. The results of acute oral toxicity using rats showed $LD_{50}$ value of over 2,000 mg/kg bw for pepper, clove bud, rosemary and origanum oils. The calculated acute dermal $LD_{50}$ value of pepper was over 4,000 mg/kg bw and anther testing materials was over 4,000 mg/kg bw. The skin irritation test showed that pepper, clove bud and rosemary oils had no irritation while origanum oil had a moderate irritation. According to the eye irritation test, it showed that there was no irritation for pepper and rosemary oils, while there were irritation for clove bud and origanum oils. Consequently, pepper and rosemary oils were shown to be low in toxicity whereas clove bud oil was indicated to cause a mild eye irritability and origanum oil, causing a moderate skin and eye irritability.

• Journal of Veterinary Science
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• v.25 no.1
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• pp.5.1-5.10
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• 2024

Background: External parasites, particularly ticks and fleas, are among the most common problems affecting dogs. Chemical medicines are commonly used to prevent and eliminate such external parasites, but their improper use can cause adverse reactions, and the toxins they contain may remain in the environment. Objectives: The objective of this study was to investigate the in vitro efficacy of Zanthoxylum limonella, citronella, clove, peppermint, and ginger essential oils against dog ticks and fleas and to test the sensitivity of dogs' skin to these essential oils. Methods: The five essential oils were tested for in vitro efficacy against ticks and fleas, and the two most effective essential oils were then tested on the dogs' skin. Results: The results revealed that these five essential oils at 16% concentrations effectively inhibited the spawning of female engorged ticks. In addition, all five essential oils had a strong ability to kill tick larvae at concentrations of 2% upward. Furthermore, 4% concentrations of the five essential oils quickly eliminated fleas, especially clove oil, which killed 100% of fleas within 1 h. A 50%, 90%, and 99% lethal concentration (LC₅₀, LC₉₀, and LC₉₉) for the essential oils on tick larvae in 24 h were found to be low values. LC₅₀, LC₉₀, and LC₉₉ for the essential oils on flea in 1 h was lowest values. Clove oil at 16% concentration was the most satisfactory essential oil for application on dogs' skin, with a low percentage of adverse effects. Conclusions: This study confirmed the effectiveness of essential oils for practical use as tick and flea repellents and eliminators. Essential-oil-based pharmaceutical can replace chemical pesticides and provide benefits for both consumers and the environment.

• Mycobiology
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• v.31 no.2
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• pp.99-104
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• 2003

Bee propolis ethanolic extract with some plant essential oils was investigated for its antidermatophytic properties. The tested plant essential oils included jasmine, clove, lemon, Arabian jasmine, mint, rosa, olive and basil. The antidermatophytic activity has been compared to Naftifine-HCl and Clotrimazole used for dermatophyte treatment. Experimental model has been tested using sheep hoof plate for the in vitro tests to stimulate human nails. Mint, clove and basil with 4 mg/ml of bee propolis have a comparable efficacy to those of Naftifine-HCl and Clotrimazole. There is a great necessity for new effective low price and safe antidermatophyte agents to avoid recurrent infection. Propolis synergistic could be of great importance with essential oils of plants in dermatophyte therapy.

• Journal of Food Hygiene and Safety
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• v.36 no.5
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• pp.430-439
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• 2021

Essential oils with excellent antibacterial activity were used to study the inhibitory effect against the six types of food poisoning biofilms formed on the surfaces of polyethylene (PE) and stainless steel (SS) that are widely used for food processing instruments and containers. The antibacterial activity of 20 kinds of essential oils was tested using the disk diffusion method. The result showed the degree of antibacterial activity in the following order: cinnamon> clove> lemongrass> peppermint> pine needle (highest to lowest). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of cinnamon and clove oil were in the range of 0.63-1.25 mg/mL and 1.25-2.50 mg/mL, respectively. The MIC and MBC of lemongrass oil were 1.25-2.50 mg/mL and 2.50-5.00 mg/mL, respectively, showing slightly less antibacterial activity. Although the preventive effect of three types of essential oils on the biofilm formation differed slightly depending on food poisoning bacteria, PE, and SS, it was found that the precoating of 0.5% cinnamon, clove, and lemongrass oil on the PE and SS affects the formation of biofilm. Increased essential oil concentration significantly inhibited the biofilm formation for all food poisoning bacteria (P<0.05), and biofilms of Listeria monocytogenes and Staphylococcus aureus were not formed when treated with 0.5% cinnamon and clove oil. The elimination effect of food poisoning bacteria biofilms formed on the surfaces of PE and SS differed depending on the type of food poisoning bacteria. Still, the biofilm elimination effect increased as the essential oil concentration increased, and the biofilm elimination rate of clove oil was generally high. Therefore, this study found that the cinnamon and clove essential oils (0.5%) are suitable natural materials that effectively prevent, inhibit, and remove the biofilms formed by the food poisoning bacteria on the surfaces of polyethylene and stainless steel.

• Korean Journal of Poultry Science
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• v.50 no.3
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• pp.143-159
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• 2023

The study aimed to evaluate the antioxidative effects of rosemary (Rosmarinus officinalis L.) and clove (Syzgyium aromaticum L.) essential oils on fried Korean native thigh meat, including their impact on processed characteristics and flavor compounds. Clove essential oil showed higher DPPH scavenging activity, FRAP and total phenol content compared to rosemary essential oil (P<0.05). The treatments with the addition of 0.005% and 0.01% rosemary (0.005RB and 0.01RB) and clove (0.005CB and 0.01CB) essential oils to the batter weight compared to control that did not include essential oils in batter. The addition of rosemary and clove essential oils to fried Korean native chicken thigh meat did not significant affect proximate composition, pH, TBARS, sensory characteristics. Except for 0.005CB, treatments adding essential oils decreased cooking loss (P<0.05) and 0.005CB showed significantly higher pick-up value than control. Addition of clove essential oil in fried Korean native chicken thigh meat resulted in higher levels of arachidonic acid compared to control (P<0.05). Volatile organic compounds (VOCs) analysis showed that addition of rosemary essential oil might mask its own VOCs, while clove essential oil addition reduced some pyrazine compounds. Although addition of rosemary and clove essential oil did not have significant sensory characteristics on fried Korean native chicken thigh meat, instrumental analysis revealed changes in the compounds that influenced flavor. Further studies are required to evaluate the stability of flavor and sensory characteristics of fried Korean native chicken thigh meat with added essential oils during storage.

• Korean Journal of Food Science and Technology
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• v.50 no.5
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• pp.535-542
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• 2018

The current study investigated the beneficial effects of 15 essential oils isolated from tree branches, leaves, and flowers. Among these oils, clove bud and Illicium anisatum oils showed the most potent anti-oxidant effects on 1,1-diphenyl-2-picrylhydrazyl and 2,2'azinbis-(3-ethyl-benzothiazoline-6-sulfonic acid) radical scavenging activities. Next, we evaluated the antibacterial effects of 15 essential oils on Staphylococcus aureus, Listeria monocytogenes, Escherichia coli O157:H7, Salmonella typhimurium, and Streptococcus mutans. Clove bud significantly decreased growth of 5 bacterial strains. In addition, clove bud, Magnolia kobus, Picea abies and Chamaecyparis obtuse significantly reduced growth of the fungi, Aspergillus fumigatus, Aspergillus ochraceus, Candida albicans and Trichophyton rubrum. Additionally, clove bud also remarkably reduced the expression of cyclooxygenase-2 and inducible NO synthase in lipopolysaccharide-activated RAW264.7 cells. These results indicate that essential oils isolated from trees, which exhibit antioxidant, antibacterial, antifungal and anti-inflammatory properties, may be potentially useful in the development of cosmetic ingredients.

• International Journal of Industrial Entomology and Biomaterials
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• v.32 no.1
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• pp.26-34
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• 2016

The present study was developed in order to evaluate the effect of five essential oils on the workers of the leaf-cutting ants; Atta sexdens rubropilosa and Acromyrmex subterraneus molestans by contact with a treated surface and ingestion with a treated leaves.. The essential oils of cinnamon, clove and mustard had generally more effective with 5, 10 and 15% concentrations after 24, 48, 72 and 96 h against workers of A. sexdens rubropilosa and A. subterraneus molestans in contact bioassay, but mustard was the most effective in ingestion bioassay on both species. On the other hand, there was no significant difference among the essential oils with 1% concentration and control after 24, 48 and 72 h of treatment in contact and ingestion bioassays against workers of A. sexdens rubropilosa . However, Andiroba oil had less efficiency values in all concentrations been used. Therefore, the essential oils of mustard, cinnamon and clove have contact and ingestion effects on workers of A. sexdens rubropilosa and A. subterraneus molestans, and may be promising on the leaf-cutting ant control.

• Korean Journal of Food Science and Technology
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• v.22 no.6
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• pp.716-719
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• 1990

The essential oils were isolated by steam distillation from 13 spices used for curry. Antimicrobial activity of essential oils for two strains of Gram(+) bacteria, Gram(-) bacteria, lactic acid bacteria, yeast and mold were investigated by agar diffusion method. 5 spice essential oils(clove, cumin, nutmeg, oregano, rosemary) having high antimicrobial activity were selected and their minimal inhibitory concentration(MIC) were measured. Very low concentration ($0.2{\sim}9\;mg/ml$) of 5 spice essential oils were sufficient to prevent microbial growth. The data show that Gram(+) bacteria were more sensitive to the antimicrobial compounds in spices than Gram(-). But though Gram(+) bacteria, lactic acid bacteria were less sensitive to the compounds than Gram(-).